Beer waffles are a deicious classic. So let’s try t makkoli waffles.
The idea was great. The Korean rice wine brings flavor, milkiness and lighten the batter. They were very fluffy inside, crispy around. I’ll do that again.
The batter is very simple. Makkoli is the liquid. Zest of konatsu pomelo brings a zingy hint.
With jasmine tea. Eat while they are hot. Make another batch…
Mmmm…. schrluuuuupppp….
Yeah, they were good. Look at this texture, at the intensity of chocolate !
A bit messy out of the oven. They are easy and plant-based.
In the blender throw :
-3/4 cup of flour + 1 ts of baking powder
-1 tbs ground roasted sesame seeds
-1/2 cup water + 1 tbs oil
-1 big tbs cocoa + 1 tbs brown cane sugar
Pour into molds, and add in broken bits of 100% cocoa (cocoa mass) chips. Bake (my oven decides, that took 43 minutes).
I made 4 small.
The glazing is 1 tbs of coconut butter, 1/2 ts sugar, 1 ts cocoa.
Approximation for 1 muffin :
180 calories, 8g fat, 23g carbs, 4.3 g proteins
Well, one is OK. Well, once in while, 4 are OK. Don’t dream, you will eat as many as you bake.
What’s pinker than starting a Spring day with tender strawberry muffins ?
The recipe is the same as the zesty oat muffins. Replace the fillings with a cup of diced strawberries, fresh or frozen.
Juice of strawberries has escaped when the top popped up, so they look like small volcanoes. Let the muffins cool.
Sprinkle cinnamon sugar on top. And go to bed, they’ll be ready when you get up…
Simple oat muffins, not too sweet and full of flavors.
Wet mix :
Blend : 1 cup (the size of muffin cup) of oat meal + 1 cup water + 1 yuzu lemon’s juice
Let 30 min or overnight. Add 1 small egg, 1 cup water,1/3 cup light cream. Blend.
Dry mix :
1 cup flour, BP, cinnamon/nutmeg/spices, 1 ts kurozato black sugar.
Fillings : raisins, cut yuzu lemon zest
Topping : oat meal and kurozato sugar
Tips : For vegan muffins, you can replace the cream and water with coconut milk and don’t add the egg.
Other muffins :
pinapple chocolate cupcakes (vegan)
strawberry muffins (be patient…)
If you need more : the quick baker’s compil’
Soft red pancakes, with a very creamy spread of caramel salé, caramel flavored with salty butter.
Tant pour tant, equal weight.
(1 : 1 : 1) sugar : cream : salted butter.
Melt the sugar into blond caramel, add in the warmed cream. Remove from stove, add butter.
See what you can do with it here, I mean besides eating it all with a spoon.
You can also continue :
To the hot tant pour tant caramel, I have mixed in 2 additional volumes of cream. It became very liquid, it has a cream textured when cooled. I have then added a few bits of rock salt.
It can be used like a jam or a spread.
The pancakes are also tant pour tant, 1:1:1. It’s flour (plus baking powder), tofu, carrot paste (grounds when I juiced kintoki carrots with mandarin oranges).
